in a cast iron dutch oven setting over an open fire with Kraut and maybe some diced up apples, well then a potato boiled up in it also.
But then about 1 hour after you take that spoon you stuck in your pocket after eating and use it to scrape the tallow form the roof of your mouth.
They are darn tasty but have a lingering effect.

__________________
Gbro
CGVS
For the message of the Cross is foolishness to those who are perishing, But to us who are being saved, It Is The Power Of God. 1Corinthians 1-18

On occasion I will slice out the tenderloin with the ribs still on it. Makes for some good cooking. Had venison at an indian restaurant once like it and loved it. Don't do it all the time though, but usually will do at least one deer that way.

Deer ribs have very little meat on them. I don't/won't spend the time to pick it off. But, this years, I gave the carcass to a neighbor after I took all the big meat off it. He was happy to sit and pick the small stuff off for his grinder and eventual sausage.

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